NOTE: This meal only takes 30 – 40 min if you are serving 2 people. This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served. I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything. Here is what I had my kids do.

Laundry and clean their rooms.

Start working on homework and complete their 30 minutes of reading each day.

Make the Cauliflower Rice. Place cauliflower in provided resealable bag and pound with a small pot until it resembles course grains slightly larger than rice. Don’t worry if some larger stem pieces remain. Place cauliflower pieces in small pot with 1/4 cup water over medium-low heat. Cook until tender and water evaporates, 15 minutes. Add peas and season with 1/4 tsp. salt. Remove from burner, cover, and set aside. While cauliflower cooks, prepare ingredients.

Sear the Chicken Breasts. Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook on one side until well-browned, 3 – 4 minutes. Transfer chicken, seared side up to one side of prepared baking sheet and reserve pan for making sauce (no need to wipe clean). NOTE:I did not cook mine in the stove and instead cooked it on the pan for about 4 minutes.

Roast the Carrots and Chicken. Toss carrots, 2 tsp. olive oil, and 1/4 tsp. salt on second side of baking sheet and spread into a single layer. Roast in oven until chicken reaches a minimum internal temperature of 165 degrees and vegetables are crisp-tender, 11 – 15 minutes. While chicken and vegetables roast, make sauce.

Make the Sauce. Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, garlic, white portions of green onions, and ginger to hot pan and cook until fragrant, 1 minute. Add yellow curry paste and coconut milk and cook, stirring occasionally, until thickened enough to coat the back of a spoon, 3 – 4 minutes. Season to taste with 1/2 tsp. salt and 1/4 tsp. pepper.

Plate the Dish. Serve cauliflower rice and roasted carrots on a plate and spoon curry sauce around rice. Place chicken over sauce. Garnish with green portions of green onions.

Learn more about Home Chef here – and get a $30 credit towards your first meal selections! https://www.homechef.com/invite/A9N5xUmMwjoL
(This is an affiliate link and I will get credit for your referral should you start service – so enjoy your free food and thank you!)